Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state...

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Detalles Bibliográficos
Autores principales: Pineda, Ana Paulina Arellano, Campos, Gabriela Zampieri, Pimentel-Filho, Natan Jesus, Franco, Bernadette Dora Gombossy de Melo, Pinto, Uelinton Manoel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093504/
https://www.ncbi.nlm.nih.gov/pubmed/33959118
http://dx.doi.org/10.3389/fmicb.2021.666922

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093504/
https://www.ncbi.nlm.nih.gov/pubmed/33959118
http://dx.doi.org/10.3389/fmicb.2021.666922

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